Thermal Processing of a Low-Acid Product
Thermal processing of a low-acid product to achieve commercial sterilization requires a temperature higher than of boiling water (212°F or [100°C]). To achieve this high temperature, a pressure retort (cooker) must be used. With this, we can raise the temperature to 240°F (115.6°C) at psi or 250°F (121.1°C) at 15 psi and process the for shorter periods of time, while still reaching the lethality levels required for a safe, wholesome product.
KeywordsElementary Food Green Bean Residual Chlorine Lethality Level Cooling Tank
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